Sweet Potato, Brown Butter + Bourbon Pie
We made a sweet potato pie with all the warming, autumnal spices of nutmeg, allspice, and cloves. The addition of the browned butter and the bourbon complements the sweet potato with a nutty, butterscotch flavor. I also happened to have a whole bag of buckwheat flour sitting around, waiting to be used, so I just threw that into the pie crust along with some spelt flour. It adds a really delicious, toasted savory flavor to the whole pie, so if you like buckwheat and that toothy whole grain tex...
Maple Yogurt Pound Cake
We made a delicious, moist poundcake packed with maple flavor, with zingy bits of candied ginger and lemon zest dispersed throughout. Instead of butter, we used a mixture of yogurt and extra virgin olive oil, which gets folded in at the end to produce a crisp, crackly crust.
5 Tips to Up Your Salad Game
We provide some tips and tricks to make your salads more exciting and delicious. (Hint: add some granola!)
Root Vegetable Gratin with Cheddar Crumble
Colorful, autumnal root vegetables come together to bring a touch of sweetness to this cheesy, indulgent gratin. We added our cheddar granola as the crumble topping instead of using breadcrumbs to provide a buttery crunch, all rounded out by the honey.
Vegan Mac & Cheese with Cheddar Granola
Okay, we all know nothing says comfort like a bowl of mac & cheese. We'd probably eat it more if it wasn't laden with heavy ingredients, but we recently tried out this recipe using a vegan queso sauce.
Our granola adds the finishing touch: while it's not vegan, it brings the whole dish together with the crunch, the touch of sweetness coming from the honey, and the extra cheesiness.
Grilled Brown Butter Peaches with Vanilla Bean Crème Fraîche, Mint, + Rosemary Granola
Warm and juicy summer peaches grilled in toasted brown butter with an indulgent dollop of vanilla bean crème fraîche. The mint adds a refreshing touch, while the rosemary adds a nice crunch and flavor.
Lemon & Olive Oil Farro with Carrot Sauce, Poached Egg, & Rosemary Granola
The warm, zingy lemon farro balances perfectly with a sweet carrot sauce made from a carrot juice reduction and luscious mascarpone cheese. It gets a hint of sharpness and depth from dijon mustard, and is topped with a poached egg for oozing perfection.
Rosemary Granola Crusted Chicken
Instead of the traditional breadcrumbs used for coating chicken breasts, we used our rosemary granola to add a more flavorful crunch. The rosemary's savory aroma pairs remarkably with the succulent, baked chicken, with hints of brown butter and sweet honey to bring it all together.
Strawberry Gazpacho with Burrata, Mint & Cheddar Granola
Gazpacho doesn't always need to be made with tomatoes. For a flavorful twist, we used sweet, ripe summer strawberries and paired with creamy burrata, lemon mint, and our sharp cheddar granola for a bit of crunch.
Amaranth Porridge with Ginger, Cinnamon, + Honey-Roasted Pear
This breakfast bowl features delicate, succulent pears with a zing of ginger, resting on top of a bed of nutty amaranth, and its juices pooled with a dollop of tangy and indulgent crème fraîche. Our rosemary granola always adds a nice aroma to a dish, with the extra virgin olive oil adding a fruity depth.
Baked Brie with Blackberry Lemon Compote
The granola complements the creamy brie with a nice buttery crunch – the bright, ripe flavors of blackberry and lemon cut through the richness, running their juices through this sweet pool of indulgence, all to be enhanced by the aroma of fresh rosemary.